1-Step 1: Season and sear the chickenFirst Step: Season the chicken with salt and pepper to taste. Heat 1 tablespoon olive oil in a 4 ½-quart soup pot over medium-high heat.Second Step: Sear chicken for 3 minutes per side until lightly browned but not fully cooked. This helps the soup taste richer and gives you a nice color in the broth.Third Step: Let the chicken rest for 10 minutes. Then dice and set aside, and discard bones.

2-Step 2: Build the flavor baseFourth Step: Melt 5 tablespoons butter in the same pot. Scrape any browned bits from the bottom. Those bits add serious flavor to Chicken And Dumplings.Fifth Step: Add 1 small yellow onion (diced), 1 cup carrots (diced), and 2 sticks celery (diced). Cook for 5 minutes.Sixth Step: Add 3 cloves garlic (minced), 1 teaspoon Worcestershire sauce, 1 teaspoon hot sauce, and the seasonings. Cook for 1 minute more so the garlic smells fragrant.

3-Step 3: Thicken the soup the right waySeventh Step: Stir in 1/3 cup flour and cook for 2 minutes, stirring continuously. This step prevents a raw flour taste and helps the broth thicken into that creamy Chicken And Dumplings texture.

4-Step 4: Add liquids and simmerEighth Step: Gradually add 4 ½ cups chicken broth in small splashes, stirring and scraping the pot as you go. This keeps the base smooth.Ninth Step: Add 1 ½ cups half and half the same way. If you’re using it, stir in 1 chicken bouillon cube (optional).Tenth Step: Add ¾ cup frozen peas and bring to a gentle boil. Then simmer uncovered while you mix the dumpling dough.

5-Step 5: Mix the dumpling doughEleventh Step: In a bowl, mix 2 cups cake flour or all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon salt, ½ teaspoon garlic powder, and 2 teaspoons sugar.Twelfth Step: Add ¼ cup cold milk, ¾ cup cold sour cream, and 4 tablespoons melted butter. Fold until combined. Keep it gentle and don’t overmix, or the dumplings can turn dense.

6-Step 6: Drop dumplings and steamThirteenth Step: Return the chicken (and any juices) to the soup. Stir, then reduce heat to low.Fourteenth Step: Using a small scoop, drop dumpling dough evenly over the soup.Fifteenth Step: Spoon a little liquid over each dumpling. This helps them steam instead of drying out on top.Sixteenth Step: Cover tightly and bring to a gentle simmer. Cook for 15 minutes without lifting the lid. That lid staying on is a big deal for fluffy dumplings.

7-Step 7: Check doneness and serveFinal Step: Check dumpling doneness by inserting a toothpick into a dumpling. If it comes out clean, the dumplings are ready. Garnish with parsley and serve warm.